Did you know you can make your own halvah?? It’s true! And easier than you think. Chocolate Cardamom Halvah FTW.
We are unofficially declaring this summer to be the Summer of the Cabana. By a stroke of luck, my crew of Internet friends have flirted their way to a poolside spot at a select few hotels around town. The ultimate staycation. Don’t worry, Mom, I wore my SPF and big hat! #Blessed. But, last summer I was even luckier to frolic around the motherland. AKA Israel (recap here and here.) Instead of poppin’ bubbly poolside, we were sippin’ Aroma on the beaches of Tel Aviv.
Have you been to Israel? Tell me about your trip! Ah memories. The history, and the FOOD! I could live off of shakshuka and hummus and halvah! I’ve dabbled in making many of my favorites, but halvah always seemed intimidating. How do they do it?? Turns out, making it isn’t that tricky.
On that last trip to Israel, I found myself wandering around the Shuk in Jerusalem on a busy Friday as locals prepped for Shabbat, happily sampling bites of falafel and figs. Eventually, I made my way over to the rows of halvah hiding a bit off the packed street. Halvah, the dense, sweet, tahini treat is weirdly addictive once you try it. And trust me, I tried them all.
I knew I didn’t want to just do classic halvah, but you can totally use this recipe if that’s your preference. But I highly suggest you get crafty and get a one-way ticket to flavor town! Pistachio, rosewater, coffee. It’s all good!
Once you pop, you can’t stop.
Chocolate Cardamom Halvah
- 1 pound 16 ounces or 453 grams granulated sugar
- 4 ounces 1/2 cup or 114 grams cold water
- 1 pound 16 ounces or 453 grams good-quality tahini paste (make sure it’s pure tahini)
- 4 ounces 114 grams dark chocolate
- 1/8 teaspoon kosher salt
- 1 teaspoon ground cardamom
- Note: you’ll need a candy thermometer to make this recipe.
- Add sugar and water to a medium saucepan and heat over medium-high heat. Do not stir. Heat until a candy thermometer reads 248 degrees F.
- While your sugar mixture is cooking, microwave tahini in a large microwavable bowl for 30 seconds or until warm.
- Place chocolate in a separate, smaller microwavable bowl and microwave in 30 second increments until melted, stirring to melt. Stir in salt and cardamom.
- Once it’s 248 degrees, pour the sugar mixture over the tahini and mix quickly until just mixed. Swirl in chocolate. Do not over mix.
- Line a small mold with plastic wrap and pour in the mixture. Refrigerate overnight. Cut and eat! Keeps well at room temperature, or in the refrigerator in the hotter months.
Halvah recipe based on the recipe of Marsha Johnston.